4th of July, is coming, be careful dialysis pts. with your renal diet

As the summer is finally here, well in the bay area of California, which seemed to just recently show signs of it being summer, the holiday is approaching and it is that time for BQ. Just be careful with the potato salad (potassium for sure), just eat a little in moderation, and of course, check to make sure the BQ sauce is suitable for your renal diet intake, or better yet make your own homemade barbeque sauce from scratch, i make my own and i will share my recipe (or should i say my husband's recipe) (lol), at the end of this blog. I also make up some homemade hamburger patties, and of course, yes, i do eat a hot dog or hot link (which we were told to stay away from these meats, bull! it won't hurt to eat one, come now! moderation OK! You can even make my homemade orzo w/vegetable salad, (one of the many pasta dishes i share in my first as well as my second book), but i can also share the recipe for my orzo w/vegetable in this blog as well.

The Homemade Barbeque Sauce:

Ingredients: 1 cup - ketchup, 1 tbsp - worchestire sauce, zest and juice of 1 lemon, 2 tbsp - extra virgin olive oil, 1 tsp - dijon mustard, 1 tbsp - Mrs. Dash (table blend), 1 tsp - garlic and onion powder, 1 tsp - season salt - 1 tbsp - minced garlic, 1 tbsp - chopped ginger, a pinch of nutmeg and 1/2 tsp - honey. Combine all these ingredients in a bowl, and pour into a medium saucepan and set to boil. Remove and set aside, until ready to be warmed up to brush over whatever you decide to barbeque (burgers, sausage, shrimp, ribs, whatever your preference).

ORZO W/Vegetable Recipe:

Ingredients: 1 1/2 cup - dry orzo pasta
3 quarts - water or low-sodium broth (more flavor if you use broth instead)
2 tsp - garlic & onion powder
1 1/2 tbsp - extra virgin olive oil
1/2 tsp - italian seasoning (preferably Mrs. Dash brand) - Glo's tip
1/2 tsp - creole seasoning (my favorite seasoning)
1 tbsp - grated parmesan cheese
1 tsp - rice wine vinegar
1/2 cup - carrots, finely chopped
1/2 cup - celery, finely chopped
1/2 cup - shallots, chopped
1/2 cup - fresh cilantro, finely chopped
1/2 cup - fresh parsley, finely chopped

Instructions: First bring 3 quarts of water or broth to a boil, then add the orzo pasta to the water or broth and stir. Return to a boil and cook, covered for about 10 to 12 minutes. Remove from heat and drain well in a colander. Pour drained pasta into a serving bowl. Add olive oil, garlic powder, onion powder, italian seasoning, creole seasoning, and parmesan cheese. Meanwhile saute the carrots, celery and shallots in coated skillet w/ 1 tsp - butter for about five mintues, or until the vegetables have soften. Add the vegetables to the orzo and mix well. Add the chopped cilantro and parsley at the end. You can eat this pasta salad cold or hot, but it taste the best when it is chilled, well to me (lol).

Nutritional facts: (if you are interested) - based on a 1//2 cup serving

calories - 137 protein - 6.5g, sodium - 30 mg, potassium - 76mg fat content - 3g
phosphorus - 92 mg (but remember dialysis pts. to take your binders always)